The threat of foodborne pathogens on human health and global food security has not decreased because of the restriction of traditional antimicrobial measures and the increasing popularity of minimally processed food. Against this backdrop, advanced nanomaterials have become the promising tool in curbing microbial contamination in the entire food supply chain. This paper is a critical evaluation of the application of nanomaterials in the management of foodborne pathogens with special emphasis on their antimicrobial effects, their mechanism of action and other safety implications. The paper extends the existing body of evidence on the role of physicochemical properties (e.g., particle size, surface charge, and functionalization) in determining antimicrobial performance and pathogen susceptibility to antimicrobial agents by synthesizing the results of recent experimental investigations, systematic reviews, and applied food system research. In addition to efficacy, the analysis focuses on knowledge on mechanistic pathways, such as membrane disruption, oxidative stress induction, and biofilm inhibition, in complex food matrices. More importantly, the paper covers toxicological risks and life-cycle exposure routes, and environmental implication that is tied with the use of nanotechnology in food-based applications. Regulatory framework, ethical issues and consumer perception are also addressed to indicate the challenges of translational and barriers to adoption. This work will attempt to transcend the efficacy-based accounts and offer a more objective approach to nanomaterial-based solutions to foodborne pathogen mitigation by offering an integrated, risk-benefit-focused approach to the solution. The results highlight the importance of standard assessment protocols, safe-by-design solutions, and cross-functional teamwork with the view to facilitating responsible and sustainable use of nanotechnology in food safety systems.